Serenity Cafetière Brewing Guide

Kaffirost Sugar Cane Decaf Coffee

You’ll need: 30 g of coffee and 500 ml of fresh water, a cafetière, and a spoon.

1. Warm your cafetière
   Rinse it with hot water, then discard the water before adding your coffee.

2. Choose your grind
   Use a medium-coarse grind, roughly like coarse sea salt. Too fine can make plunging difficult and leave more sediment in your cup.

3. Pour & steep
   Use water just off the boil, around 94–96°C. Pour evenly over the grounds, give a gentle stir to wet them fully, and place the lid on with the plunger raised. Leave to brew for 4 minutes.

4. Let it settle
   Remove the lid and gently stir the floating crust. Skim off any foam if you prefer a cleaner cup, then wait another 2 minutes for the grounds to settle.

5. Plunge gently
   Lower the plunger slowly without forcing it. Pour all the coffee into your cups or a serving jug to avoid leaving it sitting on the grounds.

Make it yours: For a fuller cup, try 35 g of coffee per 500 ml. If it tastes harsh or drying, grind slightly coarser next time; if it tastes thin or sour, try a little finer.

Allow your coffee to cool slightly before sipping so you can appreciate its flavour more clearly.